New answers tagged thai-cuisine
Just wash and soak in hot water. It would get real soft,add little lukewarm water to bring down the temperature. Dip your hand and squeeze the tamarinds, this would separate the pulp from the seeds and shell. Drain through a sieve or colander. If you need a recipe for tamarind uses, I would gladly oblige. :)
Fry curry paste, then add in coconut cream on high heat. Stir till bubbles and oil break out. add in meat/ veg. Add in seasoning. Then add in coconut milk (1:1 ratio to water) and turn off fire when boiled.
Since regular Thai soy sauce is light in color (to reportedly match the color of fish sauce when it's first marketed there), all types of dark soy sauce are thick. (In Thai, thin soy sauce is called white soy sauce ซีอิ้วขาว and thick soy sauce is called black soy sauce ซีอิ้วดำ.) According to the company's product page, there are six products of dark soy ...
The answer was actually in the question. You use Chakoh milk and it's doing what it is supposed to do....split. It does this because it has no emulsifiers. Plenty of (inferior) brands around with emulsifiers that are less likely to split. There is a good explanaion here Cooking with Coconut Milk
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